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Honeydew Melon Soup
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Description
It’s sweet, it’s cold, it’s the ultimate fusion of melon and coconut. Ready in just 10 minutes, this is the winning summer vegan appetizer.
Ingredients
- ½ Ripe Honeydew Melon, Peeled And Cut Into Cubes
- 1 can (14 Oz. Size) Coconut Milk
- 1 pinch Sea Salt
- 12 Mint Leaves
- 6 Tablespoons Olive Oil
Preparation
Add melon and coconut milk to a food processor or blender. Add a pinch of sea salt and blend until smooth. Put in the fridge to cool, ideally for at least 3 hours.
Mix mint leaves and olive oil in a food processor, then transfer to a bowl. If you don’t have a food processor, just chop the mint very finely. Set aside.
Serve soup in bowls and top with mint oil. Yum!
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